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Italian Lemon Drop Cookies (also known as Anginetti) are light, cake-like, classic Italian cookies that have bursts of citrus flavor throughout. They are topped with an easy lemon glaze for added flavor and sweetness.
These lemon cookies are quick and easy to make in 30 minutes, and requires no chilling. Like most Italian cookies, they’re not overly sweet and make the perfect after-dinner treat when you’re not ready to dive into a whole slice of pie. Add it to your holiday baking list today!
Why You'll Love these Italian Lemon Drop Cookies
- Classic Italian holiday cookie. These lemon drop cookies are well-known and loved in Italy for their simple ye sophisticated look and taste. They’re a great addition to any holiday cookie spread for people that aren’t fans of chocolate, sprinkles, and colorful frosting.
- Sweet citrus flavor. Real lemon juice and lemon zest transform standard baking ingredients into these classic Italian cookies. The fresh, lemony glaze helps sweeten up these subtly-flavored cookies. The result is the perfect balance of sweet and tart with a soft, crumbly texture.
- They’re ready in half an hour. From start to finish, these fancy-looking cookies only take 30 minutes to make and bake — and no chilling required! Start them before dinner to enjoy them warm at the end of the meal.
- An easy baking recipe. These easy cookies After a few minutes of mixing ingredients, you’ll skip the typical chill and pop these easy anginetti cookies straight into the oven. These will transport your taste buds to the Italian countryside and are sure to impress family and friends.
Ingredient Notes
To make easy Italian Lemon Drop Cookies, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour - you could try using a gluten free measure-for-measure flour instead of a wheat-based flour if you’re sensitive to gluten or have celiac disease.
- baking powder
- salt - finely ground salt distributes throughout the dough the most evenly.
- butter - for cookies, butter should be brought up to room temperature before you start to make the dough. This helps it cream with the sugars and wet ingredients for a consistent texture. You also want to use unsalted butter. If using salted butter, just leave out the salt in the recipe.
- granulated sugar - you can substitute with confectioners’ sugar instead. Confectioners’ sugar will create a finer texture in these cookies.
- eggs
- lemon juice - fresh squeezed lemon juice will offer the best lemon flavor with no additives, but you can use store-bought lemon juice if you need to. You can also substitute the 2 tablespoons of lemon juice with 1 teaspoon lemon extract.
- lemon zest - you can omit this if necessary, but lemon zest adds flavor and color.
- lemon glaze - so easy to make with confectioner’s sugar, lemon juice, and water (as needed).
- topping - we topped the glaze with lemon zest, but you can leave it out, or top it with sprinkles instead.
Baking Equipment Needed
You will also need the following kitchen tools and baking equipment:
- measuring cups and spoons
- mixing bowls
- hand mixer or stand mixer
- cookie scoop
- half sheet baking pan and silicone baking mat (or parchment paper)
- wire cooling rack
How to Make the Best Italian Lemon Drop Cookies (Anginetti)
- Combine wet ingredients. Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes. Add eggs and lemon juice and beat until incorporated.
- Add dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients and beat on low speed until combined (The dough will be sticky).
- Scoop cookies. Line a large cookie sheet with parchment paper or a silicone baking mat. Use a small cookie scoop to scoop out 1 tablespoon of cookie dough. Drop on the prepared cookie sheet, spaced 2 inches apart.
- Bake. Bake in a 350F preheated oven for 12-15 minutes, until lightly brown and firm. Allow cookies to cool on the cookie sheet for 5 minutes before carefully transferring to a wire cooling rack to cool completely.
How to Make Glaze for Lemon Drop Cookies
- Combine ingredients. In a medium mixing bowl, beat the confectioners’ sugar and lemon juice together. If the icing is too thick, add water, 1 tablespoon at a time, to thin it out.
- Dip cookies. Dip the tops of the cooled cookies into the glaze. Flip them back over and return to the wire cooling rack.
- Add topping. Immediately top with a sprinkle of lemon zest. Allow the icing to set before storing.
How to Serve
Lemon Drop Cookies are the perfect tea time cookie with a warm cup of tea or coffee. Some of my favorite cozy drinks to serve with these lemon cookies are:
- Peppermint Hot Chocolate
- Golden Milk Turmeric Tea
- Ginger Turmeric Tea
- Non-Alcoholic Eggnog
Recipe Tips and Tricks
- Use spoons if you don’t have a scoop. If you don’t have a cookie scoop or a small ice cream scoop handy, you can use two spoons to form and drop your dough onto the sheet pan, and round things out using the back of the spoon. Using spoons keeps your hands clean and makes sure the cookies are roughly the same size.
- Decorate with candied lemon slices. Want to make them even more Pinterest-worthy for holiday parties? Make these lemon cookies even cuter by candying a few lemon slices and arranging them on top or around the cookies. Your guests will stop to take snaps of the dessert table all night long.
- Serve with vanilla ice cream. These not-too-sweet cookies pair well with vanilla ice cream when you’re craving a creamy, cold dessert. Leave them whole on top or crumble them over a few scoops for crunchy bits of lemony cookie in every bite.
Storing and Freezing Instructions
How to Store
Store lemon drop cookies in an airtight container at room temperature for up to 4 days. Store in a single layer to prevent the icing from smudging. You could also store each cookie in mini cupcake liners so that they don't touch each other and cause the icing to smudge off on each other.
How to Freeze
If planning to make a large batch to freeze, I would recommend not icing them until you are ready to serve, as the icing doesn’t so well in the freezer and tends to crack when frozen.
Arrange the unfrosted lemon cookies n an airtight container, in single layers layered in between pieces of parchment paper. Store in the freezer for up to 3 months.
How to Store and Freeze Cookie Dough
- Storing cookie dough: Shape the dough into a ball or disc and wrap it tightly in plastic cling wrap. Store in the refrigerator for up to 2-3 days before baking. You may need to increase the bake time by 1-2 minutes to account for the cooler temperature of the dough.
- Freezing cookie dough: Shape the dough into a ball or disc and wrap it tightly in plastic cling wrap. Place in a freezer bag and freeze for up to 3 months. When ready to bake, allow the dough to defrost in the refrigerator overnight.
More Cookie Recipes
- 50 Best Cookie Recipes
- Lemon Curd Cookies
- Italian Rainbow Cookies
- Almond Biscotti
- Cranberry Orange Shortbread Cookies
- Pecan Snowball Cookies
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Lemon Drop Cookies (Anginetti)
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 3 reviews
- Author: Sam Hu | Ahead of Thyme
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Italian Lemon Drop Cookies (Anginetti) are light, cake-like, classic Italian cookies with citrus flavor throughout. Quick and easy to make in 30 minutes.
Ingredients
For the cookies:
- 2cupsall-purpose flour
- 1 tablespoonbaking powder
- ¼teaspoon salt
- ½cupunsalted butter,softened to room temperature
- ½cupgranulated sugar
- 2 large eggs,room temperature
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
For the icing:
- 3 cups confectioners' sugar
- 1 tablespoon lemon juice
- 1-2 tablespoons water (as needed)
- 1-2 tablespoons lemon zest(or sprinkles)
Instructions
Make the cookies:
- Preheat oven to 350 F. Line a large half sheet baking pan with parchment paper or a silicone baking mat.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.
- Add eggs and lemon juice and beat until incorporated.
- Gradually add the dry ingredients and beat on low speed until combined (the dough will be sticky).
- Use a small cookie scoop to scoop out 1 tablespoon of cookie dough. Drop on the prepared baking sheet, spaced 2 inches apart.
- Bake for 12-15 minutes, until lightly brown and firm. Allow cookies to cool on the cookie sheet for 5 minutes before carefully transferring to a wire cooling rack to cool completely.
Make the icing:
- In a medium mixing bowl, beat the confectioners’ sugar and lemon juice together. If the icing is too thick, add water, 1 tablespoon at a time, to thin it out.
- Dip the tops of the cooled cookies into the glaze. Flip them back over and return to the wire cooling rack. Immediately top with a sprinkle of lemon zest. Allow the icing to set before storing.
Notes
How to store: Store lemon drop cookies in an airtight container at room temperature for up to 4 days. Store in a single layer to prevent the icing from smudging. You could also store each cookie in mini cupcake liners so that they don't touch each other and cause the icing to smudge off on each other.
How to freeze: If planning to make a large batch to freeze, I would recommend not icing them until you are ready to serve, as the icing doesn’t so well in the freezer and tends to crack when frozen. Arrange the unfrosted lemon cookies n an airtight container, in single layers layered in between pieces of parchment paper. Store in the freezer for up to 3 months.
Storing cookie dough: Shape the dough into a ball or disc and wrap it tightly in plastic cling wrap. Store in the refrigerator for up to 2-3 days before baking. You may need to increase the bake time by 1-2 minutes to account for the cooler temperature of the dough.
Freezing cookie dough: Shape the dough into a ball or disc and wrap it tightly in plastic cling wrap. Place in a freezer bag and freeze for up to 3 months. When ready to bake, allow the dough to defrost in the refrigerator overnight.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: Italian
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Comments
Jan says
What a delicious and easy lemon cookie. Love this recipe and I will surely be making them again and again. Thank you they are a hit!!!!
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Peg says
These are the yummiest lemon cookies I have ever had, and they are easy and quick to make! Topping the cooled cookies with the lemon glaze and zest puts them over the top! The flavor of the cookie depends on the quality of the lemon. The ones available to me weren't the best, foretold by the pale yellow skin. If I made them again with such lemons, I would add 1/2 tsp. real lemon extract to the batter. However it didn't matter because the glaze and zest made them pop with flavor when you bit into them. Melt in your mouth delicious! They were a big hit at our Easter gathering, (To make them East festive, I sprinkled them with spring colored sprinkles while the glaze was still wet. ) I can't wait to have a reason to make them again!
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Fabiola says
Just like my mom used to make! These are perfect!
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